Saturday, February 2, 2008

Corn Casserole

1 can (15-16 oz.) whole kernel corn, drained
1 can (14-16 oz.) cream style corn
1 (8 oz.) package corn muffin mix
1 cup sour cream (I use non-fat)
1/2 cup butter (I use smart balance as a substitute)
1 - 1 1/2 cup shredded cheddar or pepper jack as a topping

Preheat oven to 350 degrees

In a large bowl stir together the 2 cans of corn, corn muffin mix, sour cream and melted butter. Pour into a greased (or I use non-stick cooking spray) 9 x 13 in. casserole dish. Bake for 45 mins or until golden brown. Remove from oven and top with shredded cheese. Return to oven for 5 - 10 mins. or until the cheese is melted. Let stand at least 5 mins. before serving.

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